Beef Short Rib Chili with Creamy Polenta

A sophisticated and comforting chili featuring tender beef short ribs in a rich, smoky sauce, served over creamy polenta.

Prep Time

30 minutes

Total Time

4 hours

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.47/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food•Spicy

Ingredients

Servings

2lbsBeef Short Ribs(Bone-in)

£12.00

2tablespoonsOlive Oil(Extra Virgin)

£0.20

1largeOnion(Diced)

£0.50

1largeRed Bell Pepper(Diced)

£0.80

1Jalapeño Pepper(Seeded and minced (optional))

£0.30

4clovesGarlic(Minced)

£0.25

2Chipotle Peppers in Adobo Sauce(Minced, plus 1 tablespoon adobo sauce)

£0.75

2teaspoonsCumin

£0.15

2tablespoonsChili Powder

£0.20

1teaspoonSmoked Paprika

£0.15

1teaspoonDried Oregano

£0.10

4cupsBeef Broth(Low Sodium)

£1.50

28ozDiced Tomatoes(Canned, undrained)

£1.00

2tablespoonsTomato Paste

£0.15

1ozDark Chocolate(Bittersweet (70% cacao), chopped)

£0.50

to tasteSalt

to tasteBlack Pepper

1cupDry Polenta (Cornmeal)(Coarse ground)

£0.75

4cupsWater

0.5cupMilk(Optional, for extra creaminess)

£0.25

2tablespoonsButter

£0.20

0.3cupParmesan Cheese(Grated, optional)

£0.60

For garnishFresh Cilantro(Chopped)

£0.50

Total Cost

£20.85

£3.47 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season short ribs generously with salt and pepper.
3.
Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Sear short ribs on all sides until browned. Remove short ribs and set aside.
4.
Add onion, red bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5-7 minutes. Add garlic, chipotle peppers, and adobo sauce and cook for 1 minute more.
5.
Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds, stirring constantly.
6.
Add tomato paste and cook for 1 minute, stirring constantly.
7.
Pour in beef broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
8.
Return short ribs to the pot, making sure they are mostly submerged in the liquid. Bring back to a simmer, then cover and transfer to the preheated oven.
9.
Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork. Check liquid level occasionally, adding more broth if needed.
10.
While the short ribs are braising, prepare the polenta. Bring water and milk (if using) to a boil in a saucepan. Gradually whisk in polenta, whisking constantly to prevent lumps.
11.
Reduce heat to low and cook, stirring frequently, for 25-30 minutes, or until the polenta is creamy and thickened. Stir in butter and parmesan cheese (if using). Season with salt and pepper to taste.
12.
Once the short ribs are tender, remove them from the pot and let them cool slightly. Shred the meat with two forks, discarding the bones and any excess fat.
13.
Return the shredded beef to the pot with the chili sauce. Stir in the chopped dark chocolate and let it melt completely. Taste and adjust seasoning as needed.
14.
To serve, spoon creamy polenta into bowls and top with the beef short rib chili. Garnish with fresh cilantro.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use a high-quality beef broth.

If you don't have a Dutch oven, you can braise the short ribs in a large oven-safe pot covered with a tight-fitting lid.

You can make the chili ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.

For a spicier chili, add more chipotle peppers or a pinch of cayenne pepper.

Serve with your favorite chili toppings, such as sour cream, shredded cheese, or chopped onions.

Cooking Equipment

Dutch Oven or Large Heavy-Bottomed Pot

Large Skillet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a richer flavor, use a high-quality beef broth.

If you don't have a Dutch oven, you can braise the short ribs in a large oven-safe pot covered with a tight-fitting lid.

You can make the chili ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.

For a spicier chili, add more chipotle peppers or a pinch of cayenne pepper.

Serve with your favorite chili toppings, such as sour cream, shredded cheese, or chopped onions.

Beef Short Rib Chili with Creamy Polenta

Ingredients

Instructions